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Tokiwa Ramen

11978 104 Avenue NW Edmonton AB T5K 0G6 · Food - General

4 inspections

  1. Risk Management Inspection

    1 infraction

    • 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
      • A tray was completely covering the hand sink so the hand sink was not accessible.Ensure the hand sink is always accessible, even during busy periods.
  2. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Thermometer was not observed in the assemble line cooler. Provide thermometer in the assemble line cooler.
  3. Monitoring Inspection

    1 infraction

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • Hot holding unit had minced meat, however, one insert was not at 60C and was sent for further reheating. Ensure reheating occurs using the stove, microwave or oven. The internal temperature must reach a minimum of 74C before it be placed in the hot holding unit.Some stock were stored in 18.9L pails in the cooler. Cooling practices were discussed with operator.Overnight cooking of broth/stock occurs at the facility. Temperatures are monitored and recorded in the morning. Cha Shu logs were fully cooked. The sizes of the logs were cut short and the diameter was medium. Cooling practices were discussed with operator.
  4. Monitoring Inspection

    2 infractions

    • 10. Are food temperatures during storage and processing being controlled to maximize food safety?
      • - The temperature of cooked eggs (measured at 15C), cooked mushrooms (measured at 18C). -The operator stated that since the food gets served to the people very quickly (within 30 minutes), they do not keep it under temperature control.Action taken:-The high-risk food must be kept under temperature control (i.e. below 4 C or above 60 C). If the cooked food is kept at room temperature for maximum of 2 hours, the food must be time labelled and discarded after 2 hours.- Labels were put on the containers, showing the time when the cooked food was taken to the room temperature and also mentioning the time when the food would be discarded (i.e., after 2 hours).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • - Operator added some wooden shelves (absorbent, not smooth and easy to clean) at the back kitchen area. Action required:-Operator was advised that the wooden shelves need to be smooth, easily cleanable. Therefore, either paint the wooden shelves or cover with a stainless steel to make the surface smooth, durable, non-absorbent and easy to clean.